Description
A classic and flavorful roasted prime rib recipe featuring a herb and garlic crust, slow-roasted to perfection, and served with an optional rich beef gravy. Perfect for special occasions or holiday dinners, this prime rib delivers a tender, juicy interior and a crispy, savory outer crust.
Ingredients
Scale
Prime Rib Roast
- 1 (4-6 lbs) prime rib roast (bone-in)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon Dijon mustard
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon onion powder (optional)
Gravy (Optional)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups beef broth
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) to prepare for roasting the prime rib at a high temperature for a crispy crust.
- Dry the Roast: Pat the prime rib roast dry with paper towels, which helps achieve a crispy, caramelized outer crust during roasting.
- Prepare the Herb Rub: In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, kosher salt, black pepper, smoked paprika, and onion powder until well combined.
- Apply Rub: Thoroughly coat the entire surface of the prime rib roast with the herb and spice mixture to infuse flavor and enhance the crust.
- Position Roast: Place the seasoned roast bone-side down on a rack inside a roasting pan to allow air circulation and even cooking.
- Initial High-Heat Roast: Roast the prime rib at 450°F (230°C) for 20 minutes to sear the exterior and lock in juices.
- Reduce Heat and Continue Cooking: Lower the oven temperature to 350°F (175°C) and continue roasting for 15-20 minutes per pound, or until the internal temperature reaches the desired doneness (120°F for rare, 130°F for medium-rare, 140°F for medium).
- Rest the Meat: Remove the roast from the oven and let it rest for 15-20 minutes. Resting allows juices to redistribute, ensuring a moist and tender prime rib.
- Make Gravy (Optional): In a pan over medium heat, melt butter, whisk in flour and cook for 1 minute to make a roux. Gradually add beef broth while whisking. Simmer until the gravy thickens.
- Serve: Slice the rested prime rib and serve hot with the optional gravy for a classic and delicious meal.
Notes
- For best results, use a meat thermometer to check internal temperature accurately.
- Resting the roast is crucial to retain juices and improve tenderness.
- You can adjust herbs and spices to your preference; smoked paprika and onion powder add depth but are optional.
- The gravy complements the prime rib but can be skipped if preferred.
- Let the roast come to room temperature before cooking (about 1 hour) for even cooking.
